I bought a gluten-free baking mix from our local Japanese grocery store that can be used for okonomiyaki or fried chicken, and sometimes I use it for these savoury muffins that I conjured up a couple years ago. These tuna and sweetcorn pancakes were a surprising hit! I was imagining a cross between a British tuna-sweetcorn sandwich and Japanese okonomiyaki, and these were birthed. The boys have asked for them again this week.
- 300 grams gluten-free baking mix plus the called-for water
- salt and pepper
- dried parsley
- 4 small cans of tuna, drained
- 1 large can of corn, drained
- 2 tablespoons mayonnaise for the recipe, plus more for topping if desired
- 2 carrots, finely grated
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
In a large mixing bowl, whisk the baking mix plus the amount of water that it calls for. Then stir in the tuna, corn, salt, pepper, dried parsley, and mayo. Fry as you would for regular pancakes, in a little oil on a hot frying pan.
In a separate small bowl, mix the finely-grated carrots with the already-whisked olive oil, white wine vinegar, and a bit of salt.
Plate up the pancakes with a drizzle of more mayo, a spoonful of the carrot salad, and sprinkle some dried parsley over the top.